Preheat oven to 400°F (200°C).
Toss bread cubes with 3 Tbsp. (45 mL) olive oil until well-coated.
Spread them on a baking sheet and brown about 10 minutes in the oven.
On a baking sheet, roast halved peppers cut-side down about 20 minutes, until skin blackens.
Cool in a paper bag or wrapped in foil. Peel and cube. Set aside.
Thoroughly rinse and drain white beans. Set aside.
In a large bowl, whisk 1/2 cup (125 mL) olive oil with balsamic vinegar. Salt and pepper.
Add beans, bread cubes, tomatoes, peppers, cucumber, onion, black olives and cheese.
Toss until all ingredients are coated with dressing.
Refrigerate for about 2 hours to saturate all ingredients with dressing.
Add basil just before serving.
Adjust seasoning and serve chilled.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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